Never Bored with a Charcuterie Board
“That’s charcuterie? I’ve been avoiding that on menus for years!” –Jay Pritchett
Savory Spring Onion and Pancetta Waffles
A savory waffle…all is right with the world.
How To: Butcher a Rabbit
I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold the knife. Knowing my Dad and Grandpa, this concern was not for my safety, but for the enjoyment they garnered from butchering their own kill.
Southernish Sweet Potato Pie
A little less sugar than my Grandmother Lula Mae’s pie, but still packed with the same amount of love…and flavor.
How To: Making Kimchi
STEP ONE : In an extra large mixing bowl dissolve 1 cup coarse sea salt into 6 cups of cold water and place cabbage halves in to soak.
Herb and Garlic Sauteed Mushrooms
As a young wife in the 90’s, my go to party appetizer was a heady mixture of fungi sauteed in garlic and whatever herbs were still living in my hip urban container garden. Served with a baguette from the grocery freezer section for dipping. Fancy and French I assured myself.
A Southern Fruitcake Tradition
Words and Recipe by Brenda Anderson Photography by Chia Chong Styled by Libbie Summers I was running head first into adulthood before I acquired a taste for fruitcake. Here’s the […]
A Fruitcake By Any Other Name…
Words by Andrea Goto Photography by Chia Chong Photo Styling by Libbie Summers Every Christmas my sister and I would help Mom haul the boxes of decorations from the attic, […]
